Beetroot Pancakes with Cream Horseradish

For the beet pancakes, peel beet and grate finely. Finely chop the shallot. Mix both with coconut flakes, flour, semolina, lemon juice and egg.

Season with salt and pepper. Let stand for approx. 15 minutes. Form 12 pancakes and brown on both sides in hot oil and drain on a piece of kitchen roll.

Mix horseradish with cream and sugar. Whip the cream and fold in carefully. Serve beetroot pancakes with creamed horseradish.

Preparation Tip:

For variety, you can make pancakes with pumpkin or other vegetables instead of beetroot pancakes.

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